1 Sautee onion. Add pumpkin and potato and simmer. Add stock, season and bring to boil. Simmer for 35-40min.
2 Meanwhile cook eggs soft by adding them to simmering water for 6min. Plunge to cold water, peel and halve.
3 Beat the egg yolks with mascarpone, chopped ginger, cinnamon and nutmeg.
4 Whizz the soup in blender, then add mascarpone and whizz again.
5 Serve with haled eggs, scattered crushed chestnuts and pumpkin seeds. Add olive oil and dollop of mascarpone.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (462g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 205 (60%)|
|Amt Per Serving||% DV|
|Total Fat 22.8g||30 %|
|Saturated Fat 11.3g||57 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 134.6mg||41 %|
|Sodium 734.1mg||25 %|
|Potassium 943.6mg||25 %|
|Total Carbohydrate 29.3g||9 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 26.3g|
|Protein 9g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 344
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